Typical summer problem in my household: what to make with a plenty of courgette from my in-laws? They are too big for grill and obvious “prívarok” (boiled side dish) is already in freezer and no one wants to eat it anymore. Kids don´t like courgettes at all. So I was quite happy when I´ve found this sourdough bread recipe in Bread Magazine week newsletter. Now I know what to do with courgettes! They make very soft crumb and also crust is milder than usual. And this bread has its special odour. It reminds me something but I cannot decide what is it. You have to try it.

Formula:

80 g leaven

500 g white wheat flour

265 g boiled and puréed courgette*

115 g water

9  g salt

*When boiling courgettes, I pour a bit of water under them and then mix it with whole amount of water they came off.

Method:

Autolysis: purée + water + flour – mix with spoon and leave at room temperature for 20 – 60 min.

Add salt a leaven and mix until smooth, for about 10 min at slower speed, than 5 min at higher.

Leave 40 min at room temperature. Stretch&fold.

Leave 40 min at room temperature. Stretch&fold.

Leave 40 min at room temperature. Stretch&fold.

Leave 40 min at room temperature. Preshape the dough. Leave 15-20 min to relax. Shape the loaf.

Mine were for about 24 h at 4 °C. Then baked in dutch oven, 20 min at 250 °C covered, 20 min at 225 °C uncovered.

Enjoy!

What a crumb!

Soft and pliable.

Courgette sourdough bread, homemade apricot chutney, grilled sausages, vine. What else do you need for a summer evening at the cottage?